I wish they didn't flavor them. The rotisserie chickens from Giant and Wegmans have some weird off flavor that ruins it for me.

Thank you from OP. These are good tips. Microwaves is out going forward!

I have found that I need to debone it when I get home, then the chicken is fine later. If I put it in fridge then try and debone later it’s too hard.

Anonymous wrote:It is the microwave. Oven or toaster oven (never tried a crockpot like someone suggested- that woukd be great for the meat but the skin would get soggy.

I’m the crockpot poster and it might — we never eat the skin. The meat literally falls off the bone.

It is the microwave. Oven or toaster oven (never tried a crockpot like someone suggested- that woukd be great for the meat but the skin would get soggy.

A performance artist in Philly recently ate 40 rotisserie chickens in 40 days. Perhaps his journey holds clues for how to keep your roasted chicken in a bag from going all tough and chewy by dinner time

https://billypenn.com/2022/10/30/chickenman-philadelphia-rotisserie-walmart-pier-alexander-tominsky/

If I’m using it the next day, I put it in the crockpot to reheat. It’s never chewy. I think the microwave is your problem.

Use the toaster oven to reheat.

It might have been out for awhile under heat lamps. I had a tough one from fresh market this week.

I usually remove it all from the bones and seal it in a glass dish right when we get it. It seems to help use it better. To reheat I put it under the broiler a few mins (on a half sheet- not glass dish).

The microwave makes meat chewy.
Use the oven with a little chicken stock poured in.

Maybe it’s the microwave. I hate microwaved chicken.

Meat can get tough and chewy if it’s reheated at too high a temperature in the microwave, for too long. If you’re using 100% power, use something lower like 50% and heat it for a longer time instead. Stop and check for temperature and doneness halfway through cooking.

I usually put it in a baking dish, baste, cover with foil and reheat in the oven.

I can't even imagine. I get mine at Walmart and they are always great.

You are buying old ones.

The ones I get from Costco are still juicy even after refrigerating overnight.

I love the convenience of picking up a rotisserie chicken at the grocery store, but unless we’re eating it immediately hot from the store it’s always dried and yuck. I grabbed one today at lunchtime, the kids and I ate some at lunch, and then I popped it into the refrigerator. Several hours later I took it out and gave it a quick reheat in the microwave to prep for dinner, and none of us could chew through it at dinner. What am I doing wrong? Does it need to be reheated in the oven and basted with chicken stock?